Carne Adovada, Native American

Prep Time
Cook Time
3h 30m
Ready In

"Carne adovada, as it’s usually spelled today (originally carne adobada), was initially a way to preserve and prepare pork in the winter after hog butchering. Carne adovada can be presented on its own, or wrapped in a snowy flour tortilla as a burrito. Some like it as a filling for enchiladas, stuffed sopaipillas, empanadas, or even omelets and on top of a blue corn meal cereal they probably used venison before pork"

Original recipe yields 8 servings


  • Serving Size: 1 (274.8 g)
  • Calories 433.3
  • Total Fat - 28.3 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 114 mg
  • Sodium - 423.4 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 0.6 g
  • Protein - 40.6 g
  • Calcium - 50.1 mg
  • Iron - 3.4 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 1.6 mg

Step 1

Preheat oven to 300 degrees. Grease a large, covered baking dish.

Step 2

Place pork in baking dish.


Step 3

Place damp chiles in a layer on baking sheet and toast them in oven for about five minutes, until they darken just a shade. Watch chiles carefully because they can scorch quickly. Leave oven on.

Step 4

Cool chiles briefly, then break each into two or three pieces, and discard stems and most seeds.

Step 5

Place approximately half of chiles into a blender with one cup of stock or water. Purée until you have a smooth, thick liquid.

Step 6

Pour mixture into baking dish.

Step 7

Repeat with remaining pods and stock.

Step 8

Pour mixture into baking dish and stir sauce together with pork.

Step 9

Cover dish and bake at 300 degrees until pork is quite tender and sauce has cooked down, about three hours.

Step 10

If sauce seems watery, return dish to oven uncovered and bake for an additional 15 minutes, or as needed.

Tips & Variations

No special items needed.